Bacon Wrapped Kabobs

 

I know the photo doesn't look like much, but I assure you, these little appetizers are marvelous.

The larger ones are actually bacon wrapped baby portabellas, generously slathered with Stubbs spicy barbeque sauce.

The slightly rectangular-in-shape ones are bacon-wrapped pineapple chunks.. also slathered in BBQ sauce.

Of course, what's in the middle is just jumbo grilled shrimp. I marinated it in Italian dressing for a couple of hours before slipping in on the skewers.

The bacon I use is Louis Rich Turkey bacon. Full slices for the shrooms and half slices for the pineapple chunks. I use Turkey bacon because it is healthier without sacrificing flavor and also because it doesn't have the fat that regular bacon has, so you don't get flame ups (fire!) while grilling.

Good stuff, I promise and very quick to throw together. One guest who normally doesn't eat mushrooms, put away 4 or baby bellas!

The Chicken

I have been asked by many for this quick and tasty chicken marinade. It's the only one I have ever found that transforms "yard bird" into a tantalizing treat. You can't mess it up. No matter how you cook it after using this marinade--which takes all of 20 minutes or so--doesn't matter! It always comes out wonderful. (but it is especially good grilled!)

Chicken Marinade:
8 Tbsp olive oil
8 Tbsp soy sauce
4 Tbsp lemon juice
2 Tbsp brown sugar
2 cloves garlic, minced or whole
2 tsp thyme
3 whole cloves
dash pepper

Put all ingredients into a bowl large enough to accommodate about 2 pounds chicken.

How about some Shrooms?

My other half and I spend every Friday evenings with friends. We all bring appetizers so no one has to go to any real trouble and we can all just enjoy each other. This keeps it fun and trouble free.

This recipe I'm sharing is meant to be an appetizer, but everytime I make these, we end making a meal of them.

Marvelous alone or serve with other appetizers to wow friends at get-togethers... best of all, only 4 ingredients!

Stuffed Mushrooms

1 lb large mushrooms
1 lb hot Italian sausage
1 bunch green onions
1 8-0z pkg cream cheese

Pull stems from mushrooms; may reserve for another use. Cook sausage in skillet until done; drain and crumble. Return to pan. Add chopped green onions and cream cheese. Cook over low heat until cheese melts.

Preheat oven to 350 degrees. Stuff mushroom caps with mixture. Place on cookie sheet or baking pan. Cook for 20 minutes.